A digest of news stories with links
The WHO says we shouldn't bother with artificial sweeteners for weight loss or health. Is sugar better? In people with diabetes, artificial sweeteners did not improve or worsen any clinical …
Tasmania pledges 10-year ‘reset’ for $1 billion salmon industry Tasmania’s heavily scrutinised salmon industry will undergo a “reset” under a state government plan to increase land-based fish farming and operations in …
World's oldest cheese confirmed in Egyptian tomb — but it may be filled with a deadly disease ‘Aged cheeses might have an appeal, but a 3,200-year-old sample of the popular dairy …
How not to package the daily recommended five pieces of fruit. ‘Bio-Nazis’ go green in Germany White supremacists in Germany and elsewhere are embracing diets free of animal products, demonstrating recipes on …
Breaking News: SAG 22 Regos open Take your place for a weekend of conviviality, conversation and culinary creativity. The 22nd Symposium of Australian Gastronomy brings together some of the most influential and creative …
Anthony Bourdain, 'Parts Unknown' Host and Chef, Dead At 61 “It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,” CNN said in a statement. …
Jonathon Malone and Kelvin Dunrobin launch Blackfella Beef with Stairmaster the champion Senepol bull (ABC Capricornia: Inga Stunzer) Blackfella beef brand plans to unite Indigenous producers ‘Kelvin Dunrobin ABC rural news of …
Fruit stall in Ostia Antico How the chicken nugget became the true symbol of our era 'That it was urban, and not rural, hunger that troubled policy makers is vitally important. Food and employment …
Matinee, the new hip cafe in Marrickville, baked Anzac Croissants - rosemary in the dough and Anzac biscuit crumble on top. Darn tasty. A mate sent me a pic of a …
The Chef Who Carves Traditional Patterns into Fruits and Vegetables ‘Kishimoto refers to produce carving as “Thai” carving, because the masters of fruit carving are from Thailand. It’s an old tradition …
It's been slim pickings at the Compost office the last few weeks hence the somewhat delayed diggings, so I hope the Barbie rib-eye skirt (courtesy of Eater) makes up for …
Restaurant use of native ingredients has gone wild ‘In the headlong rush to brand dishes Australian, our professional cooks are losing sight of what the food is like to eat. (I …
One of the chemist shops in Bourke decided to take education about sugar content in the drinks the Aboriginal kids in particular were buying into their own hands. Sugar tax and …
